For the sauce, in a large skillet heat the oil over medium-high heat. Saute onion for 3-4 minutes until translucent; add garlic and saute for 30 seconds. Add the coconut milk and curry paste, bring to a low boil and reduce to a simmer. Add the meatballs, cover, and simmer until warmed through, stirring as needed. Finish the sauce by stirring in the lime juice.